So Lemony!!! Easy to make and don’t forget to make the drizzle!!!! Lemon Angel Food Cake is a great pair for your afternoon tea!! Happy ANGEL FOOD CAKE month!!
After looking for recipes for Angel Food Cake month, I was smitten with this Lemon Angel Food Cake. It has 2 things that I love, of course, angel food cake and lemon! So when there was plan of a small gathering with friends, I was excited to make this for them. I haven’t seen them for so long, so I wanted to do something special for them! Here is a dessert table that I made with the Lemon Angel Food Cake as the centerpiece. I also had Snickerdoodles, Thumbprint cookies, Lemon Cookies and Chocolate chip cookies. We enjoyed the cake together and they brought the cookies in a goodie bag! It was so much fun!!
Making the cake is also as easy as making the cupcake. First combine egg whites, warm water, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds.
Change the speed to medium high and sprinkle 1/2 of the sugar while mixing continuously until medium peaks. Add a tablespoon at a time.
Isn’t it beautiful?!?! It’s like clouds!! So light and fluffy!
Add the vanilla extract, lemon extract and lemon zest. Whisk for a few seconds just until all the extract are mixed together.
Slowly add the flour mixture and fold it with the spatula. Be gentle with it so you don’t deflate the egg white.
Invert the pan like so and leave it until it’s completely cooled.
To take it out of the pan, run a knife to sides and the middle then the bottom of the pan.
Pour the delicious lemon glaze all over the cake.
My mouth is salivating just looking at the picture!! Enjoy this scrumptious Lemon Angel Food Cake with your family and friends!!
Happy Baking!!
| Servings |
12 servings
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- 1 3/4 cup sugar
- 1/4 tsp salt
- 1 cup cake flour
- 12 egg whites, room temperature
- 1/3 cup warm water
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 tsp lemon extract
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Ingredients
LEMON ANGEL FOOD CAKE
LEMON GLAZE
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- DO NOT PREHEAT OVEN AND DO NOT GREASE TUBE PAN.
- In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
- In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
- Combine egg whites, warm water, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the fine sugar while mixing continuously until medium peaks.
- Take the bowl out of the stand mixer. Add the vanilla extract, lemon zest and lemon juice. Fold with a spatula.
- Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
- Spoon the mixtures into an ungreased tube pan. Smooth the top so it is even.
- Place the tube pan in a cold oven. Turn the oven on to 325 degrees F and bake for 1 hour.
- Invert cake and cool it in the pan. Once it is completely cool, remove the removable bottom and scrapes the sides and bottom of the pan.
- In a medium bowl, whisk together the powdered sugar, lemon juice and lemon zest. Add milk if its not runny enough or add powdered sugar if its too runny.
- Pour the glaze all over the cake.
- Invert cake and cool it in the pan. Once it is completely cool, remove the removable bottom and scrapes the sides and bottom of the pan.
Adapted from : Food Network and The Kitchen
